oatmeal-raisin cookies (soft & chewy)

My hands-down favorite cookies!  They are so easy to make, great for any occasion, and contain cholesterol lowering oats!  What’s not to love?  Add red and green M&Ms to make them more Christmas-y and delicious!


3/4 cup all-purpose flour

1/2 teaspoon baking soda

1 teaspoon cinnamon

1/8 teaspoon of ground cloves

1/4 teaspoon salt

1/2 stick butter flavor Crisco baking stick

1/2 cup granulated sugar

1/3 cup packed brown sugar

1 large egg beaten

2 teaspoons vanilla extract

1 1/2 cups old-fashioned or quick-cookings oats uncooked

1 cup dark seedless raisins


1.  Preheat oven to 350 degrees.  In a small bowl, combine flour, baking soda, cinnamon, cloves, and salt.  Mix thouroughly with a whisk.

2.  In a large bowl, with a wooden spoon, cream butter and granulated and brown sugars until light and fluffy (you can do this with an electric mixer if you prefer, but I think it’s more rustic without).  Stir in beaten egg and vanilla until blended.  Stir in flour mixture, a little at a time until blended.  Fold in oats, and raisins.  Add M&Ms (about 1 cup) if desired.

3.  Drop dough by heaping tablespoons, 1 1/2 inches apart, onto two ungreased large cookie sheets.  Bake until just golden on top, about 13 minutes, rotating cookie sheets between upper and lower oven racks halfway through baking (I ususally do 7 minutes, rotate, then 6 minutes more).  Remove from oven and let sit 2 minutes on cookie sheets, then transfer to wire racks with a wide spatula to cool completely.

4.  Repeat with remaining dough.  Makes about 18 cookies.


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